It's hard to resist a roast potato, and most of us don't really try. These potatoes have a golden tinge, and are flavoured with garlic with ginger kick. They are very easy too, and, cut up a bit smaller than usual, once in the oven they're done in 30 minutes.
I prepare two potatoes per person, each about as big as my fist, say twice the size of an egg (not an ostrich egg).
This is for four people of average appetite, to go with other food, such as roast chicken or a stew.
½ tsp turmeric
3 cloves of garlic
1 slice ginger (1cm wide)
a few slugs of vegetable oil x2
large pinch of salt
set oven to very hot, Gas Mark 9/240C/475F
o peel the potatoes and cut each one into four pieces, approx 3cm sqaure
o put into boiling water with the turmeric and simmer for 5 minutes
o put roasting tin in oven
o while the potatoes are cooking, peel the garlic and ginger and pound in a mortar with a pinch of salt, or use a blender to make a paste
o drain the potatoes, put them back in the hot pan, and stir the garlic/ginger paste into them until they are well coated
o take out the roasting tin and throw in a slug of oil, swill it around and then toss the paste-coated potatoes around the pan in the oil
o put the pan with the potatoes into the hot oven for 10 minutes
o take the potatoes out of the oven and turn it down to gas mark 6/200C/400F
o shake the potatoes around with a little mor oil if needed and put back in the oven for 20m
serve and eat